Pressure Cooker Grits Recipes

Steps:

• Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
• Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
• Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
• Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes.
• Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
• Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
• Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
• Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
• Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

Steps:

• 1. Add grit, water and butter into to the pressure cooker or instant pot and stir. Make sure steam is in the off position. Cook on low for 25 minutes release the steam. Stir if the grits need a little more time. Then turn the pressure cooker back on for at least five minutes more.

Steps:

• Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Porridge setting and high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining chicken broth. Mix in Cheddar cheese, cream cheese, butter, and truffle salt.

Steps:

• For the pulled pork: Heat an electric pressure cooker on the saute mode. When hot, add the olive oil. Add half of the pork along with 1 tablespoon of the salt, 1 teaspoon of the chili powder, 1/2 teaspoon of the garlic powder and 1/2 teaspoon of the onion powder. Saute until the meat a little browned, about 10 minutes. Set the meat aside on a plate. Add the remaining meat, salt, and chili powder, garlic powder and onion powder and cook until the meat browned, another 10 minutes.
• Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
• Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour the barbecue sauce over the top and toss to coat. Serve.
• If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
• For the Brussels sprouts: Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil and some salt and pepper. Roast until brown, about 35 minutes.
• For the cheese grits: Bring the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar, mascarpone, heavy cream and butter. Season with the salt. Cook for another 3 to 4 minutes. Keep warm until ready to serve.
• To serve, spoon some grits onto a plate then top with pork and sprinkle with the Brussels sprouts.